Ingredients большие смотреть порно сиськи
15 ml butter
15 ml cooking oil
1 kg boneless pork thick rib, cubed
1 onion, chopped
2 stalks leafy celery, sliced
6 pickling onions
6 baby carrots or 3 large
250 ml meat stock
30-45 ml vinegar
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
1 sprig fresh thyme or 2 ml dried
2 gingersnaps

Method
Heat butter and oil in larger potjie, add meat a few pieces at a time and brown.
Add onion, celery, pickling onions and carrots and fry lightly until onion is transparent.
Heat stock, vinegar, salt, pepper, bay leaf and thyme in smaller potjie.
Pour over meat.
Cover with lid and simmer for 1.5 - 2 hours or until meat is tender.
Place gingersnaps on top of meat, pressing them into the juice, and simmer for another 10 minutes until they become floury.
Stir gently to mix ingredients.

Ingredients

15 ml butter or lard
7 onions, chopped
6 cloves garlic, crushed
2 green peppers, seeded and cut into quarters
250 g rindless bacon, chopped
2 packets pork sausages, pricked
1 kg Eisbein
250 ml semi-sweet wine (stein)
7 leeks, sliced
1 small bunch celery, cut up
10 large carrots, sliced into rings
14 medium potatoes, peeled
1 small bunch curly kale, cut into pieces
1 small cabbage, shredded

Method
Heat butter or fat in potjie and add onion, garlic, green pepper and bacon and sauté until vegetables are transparent.
Add sausages and Eisbein.
Heat wine in separate potjie and pour over meat.
Cover with lid and simmer for 20 minutes.
Layer remaining ingredients in order listed, replace lid and simmer slowly for 2 - 2.5 hours.
Do not remove lid.
When cooked, stir carefully without breaking up sausages.

Ingredients инциклопедия
1.5 kg boneless pork thick rib, cubed or 1.5 kg shanks, sawn into slices
15 ml cooking oil
4 onions, sliced
8 potatoes, quartered
12 medium carrots
500 g mushrooms
Salt and freshly ground black pepper to taste
2 large brinjals, cubed
1 x 410 g can mushroom or vegetable soup

Method

• детское бесплатно скачать порно

Heat oil in potjie and brown meat.
Add onion, potatoes, carrots and mushrooms in that order, seasoning with salt and pepper between layers.
Cover with lid and simmer slowly for 1.5 hours or until just cooked.
Arrange brinjal on top and pour soup over.
Replace lid and simmer for a further 30 minutes or until brinjal is cooked.

порно дом 2 смотреть онлайн юные геи

• порно тв секс с летней

1 and 3
Serves: 6
Cooking Time: скачать через порно смс смотреть без порно 3 hours
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Ingredients

1 kg pork breast, sawn into portions
500 g ham, cubed
4 onions, chopped
250 g rindless bacon, chopped
4 carrots, diced
3 apples, diced
5-7 ml salt
Freshly ground black pepper to taste
250 ml uncooked rice
250 ml meat stock
250 ml semi-sweet wine (stein)
125 ml dry sherry
5 ml prepared mustard

Method
Heat potjie, add pork and ham a few pieces at a time and brown.
Add onion and bacon and sauté until onion is transparent.
Add carrots and apples and season with salt and pepper.
Spoon rice on top of meat and vegetables.
Heat stock, wine, sherry and mustard in smaller potjie and add to meat.
Cover with lid and simmer slowly for 2 - 3 hours or until meat is tender. онлайн порно насилие

Ingredients
1 kg pork thick rib chops
15 ml butter
15 ml cooking oil
1 onion, chopped
500 g sweet potatoes, peeled and sliced
2 green apples, cored, peeled, and sliced
15 ml honey or brown sugar (optional)
2 whole cloves
2 sticks cinnamon
1 piece lemon peel
250 ml dry white wine
250 ml meat stock
30-50 ml lemon juice
7 ml salt
Pepper to taste

Method
Remove rind and excess fat from chops and cut meat into smaller pieces.
Heat butter and oil in potjie.
Add meat a few pieces at a time and brown.
Pour off excess oil.
Add onion and sauté gently until transparent.
Remove meat and onion and set aside.
Arrange half the sweet potatoes in bottom of potjie, follow with half the meat and onion and half the apple.
Repeat with remaining sweet potato, meat, onion and apple.
Heat remaining ingredients in a smaller potjie and pour over meat.
Cover with lid and simmer very slowly for 1.5 - 2 hours or until meat is tender.
Remove whole spices. трахать в жопу

3 or 4
Serves: порно жирные парни геи порно 6
Cooking Time: 1.5 hours
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Ingredients
500 g dried white haricot beans
500 g pork belly (salted or fresh), cut into strips
250 g pork rind, cut into thin strips
2 whole cloves
2 onions, whole
2 cloves garlic, crushed
10 ml salt
Freshly ground black pepper to taste
Bouquet garni: 4 sprigs parsley, 3 pieces celery, 1 piece leek, 2 bay leaves, 1 sprig fresh thyme, all tied together
500 g smoked sausage

Method
Place beans in potjie.
Cover with cold water and bring slowly to the boil.
Boil for 5 minutes.
Remove from heat and allow to stand, covered, for 1 hour.
Add pork belly and rind.
Stick cloves in onions and add to potjie together with garlic, salt, pepper and bouquet garni.
Cover with lid and simmer slowly until meat is tender.
Replenish with heated stock if necessary.
Make shallow incisions in the sausage and add to potjie 15 minutes before serving.
Remove bouquet garni.
Slice sausage thickly and return to potjie.
Stir gently, then serve with French bread and mixed green salad. конь трахает гей парни фото

3
Serves: 6
Cooking Time: 45 minutes
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Ingredients
1 kg pumpkin or hubbard squash, peeled, seeded and sliced
65 ml butter
1 large onion, chopped
50 ml brown sugar
5 ml ground cinnamon
75 ml water

Method
Heat 15 ml butter in flat-bottomed potjie.
Add onion and sauté until transparent.
Remove onion and set aside.
Arrange pumpkin in layers in pot.
Sprinkle each layer with a little sugar and cinnamon and dot with remaining butter. Spread sautéed onion over top of pumpkin.
Pour heated water over.
Cover with lid and place potjie over a small fire for 30 - 45 minutes or until pumpkin is done.
If desired, more sugar and butter may be stirred into the pumpkin, but do not add more water unless absolutely necessary.
The pumpkin should be cooked to a golden brown colour without burning or it will be bitter. порно ебать

Potjie No:

3
Serves: 4
Cooking Time: 2 hours
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Ingredients
1 kg soutribbetjie
1 bay leaf
2 whole cloves
1 stick cinnamon
1 piece lemon peel
5 ml dry mustard
8 new potatoes or 4 large potatoes
4 large onions, quartered
4 medium carrots, halved
8 baby marrows
4 stalks celery, halved

Method
Tie bay leaf, cloves, cinnamon and lemon peel in a muslin bag.
Place meat and spices in potjie, cover with cold water and add mustard.
Cover with lid and simmer slowly for 1.5 hours or until meat is almost tender.
If using large potatoes, peel and quarter them.
Add to potjie together with onions, carrots, baby marrows and celery.
Replace lid and simmer for another 30 minutes or until the vegetables are done.
Remove meat and arrange on a large meat platter.
Arrange vegetables around meat.

Ingredients
4 sheep’s tails (optional)
1.5 kg neck of mutton, sawn into slices
1 kg mutton shank, sawn into pieces
1 kg mutton breast, sawn into portions
2 onions, sliced
2 cloves garlic, crushed
1 green pepper, seeded and cut into strips
300 g potatoes, peeled and sliced
200 g baby carrots
200 g green beans
100 g baby marrows
100 g button mushrooms
1/2 x 410 g can whole tomatoes, chopped
30 ml chopped fresh parsley
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
50 ml dry white wine
150 ml dry red wine

Method
Place sheep’s tails, if using, into potjie, heat slowly and brown.
Add remaining meat a few pieces at a time and brown in tail fat.
Add onion, garlic and green pepper and sauté until onion and garlic are transparent.
Arrange vegetables in layers, in the order listed above, on top of meat.
Add tomatoes, parsley, salt and pepper and bay leaf.
Pour heated wine over, cover with lid and simmer for 2 - 3 hours or until meat is tender.

2 hours
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Ingredients
1 kg mutton shank, sawn into slices
15 ml cooking oil
250 g onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
500 g potatoes, sliced
250 g green beans
250 g baby marrows, whole if small, otherwise sliced
250 g mushrooms, whole if small, sliced if large
4 spring onions
250 g tomatoes, skinned and chopped
5 ml chopped fresh oregano or 2 ml dried
Pinch of ground cloves
1 ml paprika
15 ml fresh rosemary or 5 ml dried

Method
Brown shank in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Pour heated stock over.
Arrange vegetables on top of meat in the following order: potatoes, green beans, baby marrows, mushrooms and spring onions.
Spoon tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.
Cover with lid and simmer for 1.5 - 2 hours or until meat and vegetables are tender.
Do not stir during cooking process.
Before serving, stir carefully making sure the meat and vegetables do not break up. порно танк